Monday, January 19, 2009

Saucy Creole Pork Chops

Well, I should have known this recipe from Campbell's Kitchen would be nothing but trouble when, after I finished chopping all my veggies & herbs and went to move the flex-cutting board to the stove, this happened:
Yes, that is my kitchen floor, and no, the linoleum is not normally speckled green. The edge of the cutting board hit the countertop and suddenly, parsley became a confetti celebration. Ugh. I then proceeded (after cleaning this mess up and chopping more parsley) to add over double the amount of water to the sauce than was prescribed. So while the flavor of this recipe was pretty good, all the textures were wrong. I still ate 2 pork chops, since I was starving after a huge hike we did today, but we will definitely experiment with this one some more, perhaps with chicken. We did love the cajun seasoning, so I'll try that in some other concoction soon.

Saucy Creole Pork Chops
(From Campbell's Kitchen)
4 Boneless Pork Chops, 3/4 inch thick
1 1/2 tsp Creole or Cajun Seasoning
2 Tbs Olive Oil (separated)
1 medium onion, diced
2 garlic gloves, minced
1 can condensed lowfat cream of celery soup
1/3 a cup of water (or, if you are feeling silly, 3/4 of a cup)
1 Tbs chopped fresh parsley
1 14 oz can diced tomatoes (I used petite diced)
Sprinkle Chops with seasoning. Heat 1 Tbs oil in medium skillet over med. high heat. Add Chops and cook 10 minutes or until browned. Remove chops. Add remaining oil and heat over medium heat. Cook garlic & onions until onions are tender. Add soup, water, parsley and tomatoes. Heat to a boil. Return pork to skillet. Cover & cook over low heat for 5 minutes or until pork is no longer pink. Serve with hot rice.
Nutrition info for 1 pork chop & sauce: Calories: 351.5, Fat: 20.9g (6.1 Sat, 2.4 Poly, 10.9 Mono), Carbs: 15.2g, Fiber: 1g

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